Salsa Verde Chicken and Wild Rice Soup

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Salsa Verde Chicken and Wild Rice Soup might be a recipe you should try. This recipe makes 6 servings with 502 calories, 35g of protein, and 17g of fat each. For $3.91 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a Mexican main course. 25 people were impressed by this recipe. If you have vegetable broth, cooked wild rice, tortilla chips, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Picky Palate. With a spoonacular score of 72%, this dish is good. One Pan Salsa Verde Chicken and Rice, Salsa Verde Chicken & Rice Skillet, and Salsa Verde Chicken and Kale Soup are very similar to this recipe.

Servings: 6

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1/2 cup finely chopped cilantro

4 cups cooked chopped chicken breast

2 cups cooked wild rice, I found precooked wild rice at Target

1 tablespoon ground cumin

1/2 teaspoon kosher salt

1 tablespoon fresh lime juice

12 ounces salsa verde, mild

1 bag tortilla chips, optional

32 ounces chicken or vegetable broth

Equipment:

dutch oven

bowl

pot

Cooking instruction summary:

Heat medium dutch oven over medium heat. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices. Serve immediately.

 

Step by step:


1. Heat medium dutch oven over medium heat.

2. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices.

3. Serve immediately.


Nutrition Information:

Quickview
501k Calories
35g Protein
16g Total Fat
51g Carbs
14% Health Score
Limit These
Calories
501k
25%

Fat
16g
26%

  Saturated Fat
2g
15%

Carbohydrates
51g
17%

  Sugar
5g
6%

Cholesterol
79mg
26%

Sodium
1497mg
65%

Get Enough Of These
Protein
35g
71%

Vitamin B3
14mg
71%

Selenium
29µg
42%

Vitamin B6
0.75mg
38%

Phosphorus
367mg
37%

Magnesium
124mg
31%

Zinc
3mg
20%

Copper
0.4mg
20%

Vitamin E
2mg
18%

Iron
3mg
18%

Vitamin B5
1mg
16%

Vitamin A
803IU
16%

Potassium
549mg
16%

Fiber
3g
16%

Vitamin K
15µg
15%

Vitamin B2
0.21mg
12%

Calcium
116mg
12%

Manganese
0.22mg
11%

Vitamin B12
0.5µg
8%

Folate
29µg
7%

Vitamin B1
0.11mg
7%

Vitamin C
3mg
4%

covered percent of daily need
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